書誌事項
- タイトル別名
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- Study on offensive odor (Report IV)
抄録
In order to study on the relationships between the putrefaction and the offensive odor of solid waste, the volatile compounds produced by putrefaction of foods have been investigated. A variety of foods including fish, potato, cabbage, rice and apple were kept separately in20-litterr polyethylene bottle at 23°C for 2 months under anaerobic condition. Some substances contained in the headspace gas were identified by gas chromatography-mass spectrometry and determined by gas chromatography at regular intervals. At the same time, the offinsive odor was characterized by sensory test. The following results were obtained.<BR>The quantitative increase of volatile components was almost complete after 3 weeks. In all foods, various esters were detected after a week. The intensity of offensive odor estimated by sensory test increased in the order apple, rice, cabbage, potato and fish. It was proved that the volatile profiles for different varieties of foods were qualitatively similar, but individual component concentrations differed among varieties. The more, sulfur compounds were produced by putrefaction of foods, the more intenstive the offensive odor of foods became. But, alcohols do not play an important role with regard to offensive odor of solid waste.
収録刊行物
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- 大気汚染学会誌
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大気汚染学会誌 18 (5), 453-463, 1983
公益社団法人 大気環境学会
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詳細情報 詳細情報について
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- CRID
- 1390282679592340352
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- NII論文ID
- 130003977828
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- COI
- 1:CAS:528:DyaL2cXptVOrsg%3D%3D
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- ISSN
- 21863695
- 03867064
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- データソース種別
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- JaLC
- CiNii Articles
- Crossref
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- 抄録ライセンスフラグ
- 使用不可